Diploma in Hospitality Management

The Diploma in Hospitality Management aims to equip the students with the skills and knowledge in managing the Hospitality Industry. Students will develop an in-depth understanding of both the front end operations and back-end processes of the hospitality business through a combination of classroom learning and on-the-job training.

In this module, students will be able to explain how to strategically improve marketing by analysing the marketing environment, focusing on the aspects of services with the core marketing mix such as product, price, promotion and place. Make use of their fundamental understanding of marketing, together with the emphases on building customer loyalty, managing customers’ feedback and service recovery, to increase the value of a product.

Managing Human Resources in the Hospitality Industry

This module aims to explain the major functional areas in the field of Human Resources, including employment law, job analysis, planning, recruitment and selection, training and development, performance management and appraisal, career management, compensation and incentive pay, benefits, health and safety, ethics and fair treatment, collective bargaining and labour relations, and global HR management.

International Strategic Management

This module aims to enable students to explain the strategic management process, the need for corporate governance, applying environmental scanning to industry analysis and the importance of staffing, evaluation and control. Students will be able to develop a marketing mix for their target market.

Organisational Structure & Effectiveness

This module will enable students to analyse key performance indicators in various forms of organizations in the new economy. This subject allow learners to apply knowledge of different types of organizations, strength, weaknesses and organizational effectiveness

Convention Sales & Services

Students will be able to analyze key performance indicators in various forms of organizations in the new economy. Develop and applied knowledge of different types of organizations, strength, weaknesses and organizational effectiveness.

Introduction to Tourism

The aim of this module is to equip students with the fundamental understanding of the various industry sectors supporting the tourism market from economics, research, entertainment, attractions, lodging, and restaurants to transportation. Students will also be able to identify the various sectors for their career aspirations.

Front Office Operations

This module consists of the study about hotel front office procedures, including reservations, registration, posting to and settlement of accounts, balancing and auditing of ledgers, and generation of rooms division reports. Student will be able to analyze hotel front office positions and the procedures involved in reservation, registration, accounting for and checking our guests, and principles and practices of night auditing.

Housekeeping Management

This module examines the key concepts of housekeeping management in the hospitality industry. Important topics in this module include the role of housekeeping, planning and organizing, managing inventories, safety and security of the lodging property.

Food & Beverage Service Operations

After completing this module, students will be able to understand the fundamental concepts of Managing Services in Food and Beverage operations. Improve Service Management, Develop Planning Technique and Skill in the delivery of Quality Services.

Scope of Study

Principles, theories and cases studies related to hospitality business

Delivery Mode

The module will consist of lectures, case studies, role play, class exercises, game, tutorials and other appropriate learning methodologies to equip and develop student’s learning.

Payment Mode

For further information or clarification, please call our Student Support Services Officer at +65 6336 3462.

Assessment

1) Class test

2) Presentation

3) Assignment work

4) Final Examination

*Students(both International and local) must achieve an attendance rate of 80% and above in order to qualify for examinations.

Assessment Methods

No

Assessment Type

Mark allocation

1.

Class Participation

:

10%

2.

Mid-module assessment

:

40%

3.

Final Examination

:

50%

Total Marks

:

100%

Assessment Grading Criteria

Grade

A+ : 80 marks and above

A : 70 – 79 marks (Passed)

B+ : 65 – 69 marks (Passed)

B : 60 – 64 marks (Passed)

C+ : 55 – 59 marks (Passed)

C : 50 – 54 marks (Passed)

D+ : 45 – 49 marks (Passed)

D : 40 – 44 marks (Passed)

F : 0 – 39 marks (Failed)

Expected Examination Results Release Date

Not more than 3 months from the date of final examination

Qualification Award

Diploma in Hospitality Management awarded by Coleman College

Graduation Requirements

Pass all required assignments and assessments

Teacher Qualifications

The Council for Private Education (CPE) is duly notified of all the teachers in Coleman College. All teachers have the required qualifications. Please refer to Our Teachers list in the website for more details.

Average Teacher-Student Ratio is 1:40 for Tutorials, 1:64 for Lectures.

Please note that the maximum number of students in the classroom is subjected to the maximum allowable seating capacity

Progression Pathway

Students who pass the Diploma level can join the Advanced Diploma in Tourism and Hospitality Management (6 months of Institutional study and 6 months of Industrial Attachment – optional) – Full-time.